(From "Betty Crocker's Everything Chocolate." Prentice Hall; $16.)

Beat cream cheese, margarine, vanilla and salt on low speed until smooth. Beat in cocoa. Beat in powdered sugar, 1 cup at a time, until smooth. Stir in pecans. Press firmly in ungreased 8" square pan. Refrigerate until firm, about three hours. Cut into squares about 1" square. Keep refrigerated. Makes about 49 pieces.

(1.6 grams saturated fat); 0.7 grams protein; 1.1 grams carbohydrates; 6.6 milligrams cholesterol; 22.0 milligrams sodium.